TAVERN ON THE GREEN SIGNATURE RECIPES
Bring the magic of Tavern on the Green home with delicious recipes you and your family will savor even more by doing some good for a child.
National Center for Missing & Exploited ChildrenPan-Seared Pork Chops w/ Garlic Rosemary
TIME/SERVINGS
Total: 1 hr
Active: 30 mins
Makes: 4
Tavern Direct Garlic with Rosemary Oil
Tavern's Garlic & Rosemary's Oil is a perfect combination for our pan-seared pork chops.
You will need:
4 large boneless pork chops (about 1 ½ inches thick)
Tavern Direct Garlic with Rosemary Oil
4 Garlic cloves, sliced
Sea salt
Fresh ground pepper
Fresh or dried rosemary leaves
Easy preparation:
Preheat the oven to 275 degrees and adjust the oven rack to middle position.
Marinade pork chops in Tavern's Garlic with Rosemary Oil in a plastic freezer bag or baking dish and place in the refrigerator for up 30 minutes to 1 hour.
Once chops are done marinating, cut 2 slits about 2 inches apart into each chop, using a sharp knife. Insert sliced garlic cloves into slits and sprinkle entire surface of each chop with 1 tsp of salt. Place them in a roasting pan or baking sheet and let stand room temperature for about 15 minutes.
Sprinkle chops with freshly ground pepper and rosemary and transfer baking sheet or roasting pan to oven. Cook until meat thermometer inserted into the center of the chops registers 120-125 degrees (approximately 30-45 mins).
Heat 1 tablespoon of the Garlic with Rosemary oil in a 12 inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1 ½-3 minutes, lifting once halfway to redistribute the fat underneath each chop. (reduce heat if browned bits in pan bottom start to burn). Using tongs, turn chops and cook until well browned on second side, another 2-3 minutes. Transfer chops to a plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops until browned and meat thermometer in center of chops registers 140-145 degrees, about 1 ½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes until ready to serve. Sprinkle with some extra Rosemary if desired to garnish.
Pair the Pan-seared chops with Roasted Zucchini with Garlic & Parmesan and Pecan Brown Basmati Rice (recipes follow) and a light, crisp Chardonnay to top off the meal. Delicious!
Interested in adding a side, please see Tavern's easy to make Roasted Zucchini with Garlic and Parmesan side.
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